Memories of dinner at Grandma’s and late night snacks of delicious cake make this Texas Sheet Cake recipe and winner, in my book! There is nothing better than a moist, delicious square to satisfy your sweet tooth! So when it is cake time, it is Texas Sheet Cake time! Have you tried this regional treat yet? I’ve got the perfect recipe so you can!
Get more classic cake recipes in one of my favorite cake cookbooks!
Now I had to look up the history of Texas Sheet Cake, because I feel the need to know these things. Why is it Texas Sheet Cake? What makes it different? Turns out it came from a recipe for German’s Chocolate Cake printed in a Dallas newspaper. People all over began making this German’s Chocolate Cake – which we now call German Sweet Chocolate Cake. It was this recipe that inspired some to start baking it in a sheet cake. Using similar ingredients, like buttermilk and pecans, the Texas Sheet Cake was born.
Alright, now this recipe doesn’t include pecans, but you could easily toss some chopped pecans across the top for an extra crunch, and a little more authenticity. Either way it’s going to be good!
- 2 cups Flour
- 2 cups Sugar
- ¼ tsp Salt
- 1 cup Butter
- 4 TBS Cocoa Powder
- 1 cup Boiling Water
- ½ cup Buttermilk or ½ cup Milk + 1 tsp Vinegar
- 2 Eggs, beaten
- 1 tsp Baking Soda
- 1 tsp Vanilla
- ½ cup Butter, softened
- 1 cup Peanut Butter
- 3 TBS Milk
- 2 cups Powdered Sugar
- Preheat Oven to 350.
- Spray a 15x10 sheet cake pan with nonstick spray.
- Combine flour, sugar, and salt in a large bowl.
- Melt butter over low heat in a medium pan.
- Whisk Cocoa powder into butter until blended
- Add boiling water and raise heat to medium high.
- Bring to a boil, then turn off the heat.
- Add mixture to flour mixture, and stir lightly until well distributed.
- If you don't have buttermilk combine ½ cup milk with vinegar and allow to sit for 5 minutes
- Whisk together buttermilk, eggs, baking soda, and vanilla.
- Add to chocolate mixture and stir briefly to mix.
- Pour into prepared pan.
- Bake 20 minutes or until toothpick inserted in middle comes out clean.
- Allow to cool for at least an hour.
- Cream together the butter and peanut butter.
- Slowly add the sugar. If it gets too thick add a little milk to thin.
- Continue until all of the sugar is mixed in.
- Spread frosting over the top of the cake
Now you’re ready for summer gatherings, Texas style. Cake is so easy to transport, especially sheet cake! This would be fantastic for BBQ’s, picnicking, book clubs, pretty much any gathering of friends will enjoy this!
Want more cake?
Try Beth’s Strawberry Cream Cheese Pound Cake Recipe
For a cool cake try my Raspberry Sorbet Cake too!